Here’s a delicious Lemon Blueberry Scones recipe — tender, buttery, lightly sweet, and bursting with blueberries and zesty lemon flavor. Perfect for breakfast or a sweet snack!
🍋 Lemon Blueberry Scones
Makes: 8 scones
Prep Time: 15 minutes
Bake Time: 18–22 minutes
Ingredients:
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2 cups all-purpose flour (or GF 1:1 baking flour)
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1/4 cup granulated sugar
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1 tbsp baking powder
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1/2 tsp salt
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6 tbsp cold unsalted butter, cubed
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1/2 cup fresh or frozen blueberries
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Zest of 1 large lemon
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2/3 cup heavy cream (plus extra for brushing)
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1 large egg
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1 tsp vanilla extract
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Optional: Coarse sugar for sprinkling
Lemon Glaze (optional but delicious):
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1/2 cup powdered sugar
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1–2 tbsp lemon juice
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Extra lemon zest (optional)
🧁 Instructions:
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Preheat Oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Mix Dry Ingredients: In a large bowl, whisk flour, sugar, baking powder, and salt. Stir in lemon zest.
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Cut in Butter: Add cold butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
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Add Blueberries: Gently fold in blueberries (toss with a bit of flour if using frozen to prevent bleeding).
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Combine Wet Ingredients: In a small bowl, whisk cream, egg, and vanilla. Add to dry ingredients and stir gently until dough begins to form. Don’t overmix.
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Shape the Dough: Turn dough onto a floured surface and gently shape into a 7–8 inch round disc. Cut into 8 wedges.
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Bake: Place on prepared sheet, slightly spaced apart. Brush tops with cream and sprinkle with coarse sugar if using.
Bake 18–22 minutes, or until golden brown. -
Glaze (optional): Mix powdered sugar with lemon juice to desired consistency. Drizzle over cooled scones.
🌟 Tips:
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Use frozen blueberries for easier mixing (less bleeding).
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For gluten-free: Use a good 1:1 GF baking blend with xanthan gum.
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Don’t overwork the dough — it keeps the scones tender!
